M Chirag Reddy | University of horticultural sciences, Bagalkot (original) (raw)
Related Authors
The University of the West Indies at St. Augustine Trinidad and Tobago
Dr. YS Parmae university of Horticulture & Foorestry, nauni, Solan, HP, India
Centre national de recherche scientifique et technologique Burkina (CNRST-INSS)
Uploads
Papers by M Chirag Reddy
Journal of Pharmacognosy and Phytochemistry, 2018
An investigation was carried out to know the biochemical changes in the extracted pigment from ro... more An investigation was carried out to know the biochemical changes in the extracted pigment from roselle (Hibiscus sabdariffa L.) calyces for edible colour during storage. For knowing the storage stability of extracted pigment, it was kept for 3 months in both ambient and refrigerated conditions. In storage under ambient and refrigerated condition, a decreasing trend were observed in the anthocyanin content, total phenols, water activity in the extracted pigment obtained by different methods of extraction upon storage under both conditions. At 90 days after storage at ambient and refrigerated condition, the anthocyanin content of 802.62 and 1091.92 mg 100 ml-1 and total phenols of 4.29 and 5.56 mg ml-1, were found be highest in treatment ethanol acidified with 1.5 N HCl. The water activity was found be highest 0.91 and 0.92 in the treatment of hot water extraction during 90 DAS under both conditions respectively. An increasing trend was observed in the total soluble solids of extracte...
International Journal of Current Microbiology and Applied Sciences, 2017
International Journal of Current Microbiology and Applied Sciences, 2017
Nutraceutical enriched blended beverages were prepared by using different fruit combination of po... more Nutraceutical enriched blended beverages were prepared by using different fruit combination of pomegranate, jamun, kokum and pomegranate rind powder, where the TSS (14 °B) was maintained by using raisin syrup. Fermentation was carried out for 72 hours using Saccharomyces cerevisiae var. ellipsoideus (MTCC 552). The fermentate was transferred to pre sterilized bottles and pasteurized and then left for ageing. The chemical parameters of the blended beverage reveled that there was an increase in alcohol and titratable acidity content, TSS, pH, ascorbic acid content were decreased during ageing. Among different blending, combination Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%) recorded 8.10 °B TSS, 4.14 pH, 0.70 % acidity, 28.80 mg 100-1 ascorbic acid and 3.80 % alcohol. The combination was also rated superior (8.3 out of 9 point hedonic scale rating) by sensory panel.
International Journal of Current Microbiology and Applied Sciences, 2018
International Journal of Current Microbiology and Applied Sciences, 2019
Journal of Pharmacognosy and Phytochemistry, 2018
An investigation was carried out to know the biochemical changes in the extracted pigment from ro... more An investigation was carried out to know the biochemical changes in the extracted pigment from roselle (Hibiscus sabdariffa L.) calyces for edible colour during storage. For knowing the storage stability of extracted pigment, it was kept for 3 months in both ambient and refrigerated conditions. In storage under ambient and refrigerated condition, a decreasing trend were observed in the anthocyanin content, total phenols, water activity in the extracted pigment obtained by different methods of extraction upon storage under both conditions. At 90 days after storage at ambient and refrigerated condition, the anthocyanin content of 802.62 and 1091.92 mg 100 ml-1 and total phenols of 4.29 and 5.56 mg ml-1, were found be highest in treatment ethanol acidified with 1.5 N HCl. The water activity was found be highest 0.91 and 0.92 in the treatment of hot water extraction during 90 DAS under both conditions respectively. An increasing trend was observed in the total soluble solids of extracte...
International Journal of Current Microbiology and Applied Sciences, 2017
International Journal of Current Microbiology and Applied Sciences, 2017
Nutraceutical enriched blended beverages were prepared by using different fruit combination of po... more Nutraceutical enriched blended beverages were prepared by using different fruit combination of pomegranate, jamun, kokum and pomegranate rind powder, where the TSS (14 °B) was maintained by using raisin syrup. Fermentation was carried out for 72 hours using Saccharomyces cerevisiae var. ellipsoideus (MTCC 552). The fermentate was transferred to pre sterilized bottles and pasteurized and then left for ageing. The chemical parameters of the blended beverage reveled that there was an increase in alcohol and titratable acidity content, TSS, pH, ascorbic acid content were decreased during ageing. Among different blending, combination Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%) recorded 8.10 °B TSS, 4.14 pH, 0.70 % acidity, 28.80 mg 100-1 ascorbic acid and 3.80 % alcohol. The combination was also rated superior (8.3 out of 9 point hedonic scale rating) by sensory panel.
International Journal of Current Microbiology and Applied Sciences, 2018
International Journal of Current Microbiology and Applied Sciences, 2019